My friend and former neighbor Alan is a charter member of the Weekend Baking Club. He’s always whipping stuff up for his family on Saturday mornings. When he asked me for a blueberry muffin recipe, I told him, “You’ve got to make Martha’s Blueberry Muffins.” You know which Martha. Martha Stewart. Whether you’re a fan or roll your eyes at the mention of her name, I have to say: She has some fab recipes on her site.
My favorite muffins are ones that are not too sweet. I don’t think “muffin” and “cupcake” should be synonymous. Martha’s Blueberry Muffins recipe gets the balance right — a little sweet, but not too cloying. And the texture is yummy without being too delicate. I hate muffins that are like angel-food cake and practically evaporate when you pick them up. (I didn’t realize I had so many strong feelings about muffins, but there you go….) With these Blueberry Muffins, you’re not starving 10 minutes after eating one. Though no one will blame you if you eat two or three of these.
INGREDIENTS
- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 3/4 cups blueberries
STEPS
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Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside (I use the pleated-paper muffin-pan liners; I can’t be bothered to grease the pan).
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In a large bowl, sift together flour, baking powder, and salt; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes.
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Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand.
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Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
